LOW CARB RECIPES - MAIN COURSE

Ingredients

• 1 medium head of cabbage, finely shredded 
• 1/2 cup grated coconut 
• 1 small onion, finely chopped 
• 2 green chilies, slit 
• 1 teaspoon mustard seeds 
• 1 teaspoon urad dal (split black gram) 
• 1 teaspoon chana dal (split chickpeas) 
• 1/2 teaspoon turmeric powder 
• 1 sprig curry leaves 
• 2 tablespoons coconut oil or ghee 
• Salt to taste 
• Fresh cilantro, chopped (for garnish) 

Preparation

1. inely shred the cabbage and set it aside. 
2. Grate the coconut and chop the onion. 
3. Heat coconut oil in a large pan over medium heat. 
4. Add mustard seeds and let them splutter. 
5. Fry urad dal and chana dal until they turn golden brown. 
6. Add the slit green chilies and curry leaves. Sauté for a few seconds. 
7. Add the chopped onion and sauté until it becomes translucent. 
8. Add the shredded cabbage and turmeric. Mix well.
9. Add salt to taste. 
10. Cover the pan and cook on low to medium heat for about 10-15 minutes, stirring occasionally until the cabbage is tender. 
11. Once the cabbage is cooked, add the grated coconut and mix well. 
12. Cook for another 2-3 minutes, allowing the flavors to blend. 
13. Garnish with fresh chopped cilantro.  
14. Serve hot as a side dish or enjoy alone 

Ingredients  

For Paneer Tikka:

• 250 grams paneer, cubed
• 1 cup hung yogurt
• 1 tablespoon ginger-garlic paste
• 1 tablespoon tikka masala powder
• 1 tablespoon lemon juice
• Salt to taste
• 1 tablespoon ghee

For Salad:

• Mixed salad greens (lettuce, spinach etc.)
• 1 cucumber, sliced
• 1 onion, thinly sliced
  1 tomato, diced
• 1/2 bell pepper, sliced

For Dressing:

• 1 tablespoons olive oil (optional)
• 1 tablespoon yoghurt
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh chopped coriander (cilantro) for garnish

Preparation  

1. In a bowl, mix yogurt, ginger-garlic paste, tikka masala powder, lemon juice, salt, and oil.
2. Add paneer cubes to the marinade and coat well. Let it marinate for at least 30 minutes in the refrigerator.
3. Wash and chop the salad greens of your choice.
4. Preheat the pan over medium-high heat.
5. Grill the paneer for about 3-4 minutes on each side or until charred marks appear and paneer is cooked through.
6. Place grilled paneer tikka over the bed of salad greens in the bowl.
7. Add cucumber slices, onion slices, diced tomatoes, and bell pepper around the paneer.
8. In a small bowl, whisk together olive oil, yoghurt, lemon juice, salt, and pepper.
9. Drizzle the dressing over the salad.
10. Garnish with yoghurt and fresh chopped coriander (cilantro).

Enjoy your Paneer Tikka Salad Bowl!

Ingredients   

• 2 tablespoons oliver oil or ghee
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1-2 green chilies, sliced
• 1 cup broccoli florets
• 1 cup bell peppers, sliced (red, yellow, green)
• 1 cup carrots, thin long slices
• 1 cup mushrooms, sliced (optional)
• 1 cup baby corn, sliced
• 1/2 cup green beans
• 2 tablespoons soy sauce
• 1 tablespoon vinegar
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 1 teaspoon red chili flakes
• 1 teaspoon black pepper
• Salt to taste
• Fresh coriander leaves for garnish
• Spring onions, chopped for garnish
• Sesame seeds for garnish (optional)

Preparation   

1. Heat the oil in a large wok or pan over medium-high heat.
2. Add the sliced onions, garlic, ginger, and green chilies. Sauté until the onions are translucent.
3. Add the broccoli, bell peppers, carrots, mushrooms, baby corn, and green beans. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
4. In a small bowl, mix soy sauce, vinegar, black pepper, and salt. Add this sauce mixture to the vegetables and stir well.
5. Add the cornstarch slurry (cornstarch mixed with water) to the pan. Cook for another 2-3 minutes, allowing the sauce to thicken and coat the vegetables.
6. Sprinkle red chili flakes if using, and mix well.
7. Garnish with fresh coriander leaves, chopped spring onions, and sesame seeds.

Enjoy your Mongolian Vegetable Stir-fry!

Ingredients

• 2 cups chopped methi (fenugreek) leaves 
• 1 cup sweet corn kernels 
• 1 cup fresh cream (malai) 
• 1 large onion, finely chopped 
• 2 tomatoes, pureed 1 green chili, finely chopped (optional) 
• 1-inch ginger, grated 
• 2-3 garlic cloves, minced 
• 2 tbsp ghee 
• 1 tsp cumin seeds 
• 1 tsp coriander powder
• 1/2 tsp turmeric powder 
• 1/2 tsp red chili powder 
• 1/2 tsp garam masala 
• Salt to taste 
• Fresh coriander leaves for garnish 

Preparation

1. Wash and finely chop methi leaves. 
2. Boil corn until tender. 
3. Heat ghee, add cumin seeds.  
4. Sauté onions till golden brown. 
5. Add ginger, garlic, and chili; sauté briefly. 
6. Add tomato puree; cook till oil separates. 
7. Add coriander, turmeric, and chili powders; cook for a few minutes. 
8. Add methi leaves; cook for 5-7 minutes. 
9. Add corn; mix well. 
10. Lower heat, add cream; simmer for 5 minutes. 
11. Add garam masala and salt; mix thoroughly. -
12. Simmer for another 2-3 minutes. 
13. Garnish with coriander leaves.  
14. Enjoy your creamy and delicious Malai Methi Corn! 

𝑰𝒏𝒈𝒓𝒆𝒅𝒊𝒆𝒏𝒕𝒔:

• 250 grams paneer, cut into cubes
• 1 tablespoon ginger-garlic paste
• 1 tablespoon yogurt
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 1 tablespoon ginger, finely chopped
• 2-3 green chilies, slit
• 2 large tomatoes, finely chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• 1/2 cup fresh coriander leaves, finely chopped

𝑰𝒏𝒔𝒕𝒓𝒖𝒄𝒕𝒊𝒐𝒏𝒔:

1. In a bowl, combine the paneer cubes with ginger-garlic paste, yogurt, turmeric powder, red chili powder, and salt.
2. Mix well to coat the paneer evenly. Set aside for at least 15-20 minutes to marinate.
3. Heat ghee in a pan over medium heat.
4. Add cumin seeds and let them sizzle.
5. Add finely chopped onions and sauté until they turn - golden brown.
6. Add chopped ginger and green chilies. Sauté for a minute until fragrant.
7. Add finely chopped tomatoes and cook until they become soft and oil starts to separate from the mixture.
8. Add turmeric powder, coriander powder, garam masala, and salt. Mix well and cook for a couple of minutes.
9. Add the marinated paneer cubes to the gravy. Mix gently to avoid breaking the paneer.
10. Add water to adjust the consistency of the gravy.
11. Cover and cook for 5-7 minutes, allowing the paneer to absorb the flavors.
12. Add freshly chopped coriander leaves and mix well.
13. Cook for another 2-3 minutes, then turn off the heat.
14. Garnish with additional fresh coriander leaves if desired.
15. Serve hot with roti, naan, or rice.